Description
These Keto Strawberry Cream Cheese Scones are a low-carb, gluten-free treat perfect for breakfast or a snack. Made with almond and coconut flour, fresh strawberries, and rich cream cheese, they’re tender, flavorful, and topped with a sweet vanilla drizzle that enhances their creamy texture without compromising your keto goals.
Ingredients
Scones
- 1 1/4 cups (132 g) almond flour
- 1/3 cup (60.67 g) granular sweetener, erythritol recommended
- 1/4 cup (28 g) coconut flour
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 4 ounces (113.4 g) cream cheese, softened, cut into small pieces
- 1 large egg
- 3 tbsp heavy whipping cream
- 3/4 tsp (0.75 tsp) vanilla extract
- 2/3 cup (96 g) diced fresh strawberries, make sure they are not over-ripe
Drizzle
- 1/4 cup (45.5 g) powdered sweetener
- 2 tbsp heavy whipping cream
- 1/2 teaspoon vanilla extract
- water to thin if needed
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and prepare a large rimmed baking sheet by lining it with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, granular sweetener, coconut flour, baking powder, and salt until well combined.
- Cut in Cream Cheese: Add the softened cream cheese pieces to the dry mixture and use a pastry cutter or two sharp knives to cut it in until the mixture looks like coarse crumbs.
- Add Wet Ingredients: Stir in the egg, heavy whipping cream, and vanilla extract to form a dough.
- Fold in Strawberries: Gently fold diced fresh strawberries into the dough making sure they’re evenly distributed without crushing them.
- Shape and Cut Dough: Transfer the dough to the prepared baking sheet and pat into a 7-inch circle. Using a sharp knife, cut the dough into 8 even wedges. Carefully use an offset spatula to separate and spread the wedges around the baking sheet so they don’t touch.
- Bake: Bake for 25 to 30 minutes or until the scones are golden brown and just firm to the touch. Remove from oven and let cool completely on the baking sheet.
- Prepare Drizzle: While the scones cool, whisk together powdered sweetener, heavy whipping cream, and vanilla extract in a small bowl. Add water a little at a time until the mixture reaches a drizzling consistency.
- Drizzle and Serve: Drizzle the prepared glaze evenly over the cooled scones for a sweet finishing touch.
Notes
- Store the scones in a covered container at room temperature for up to 3 days or refrigerate for up to one week.
- These scones can be frozen for several months; thaw at room temperature before serving.
- Ensure strawberries are fresh and not overripe to prevent excess moisture in dough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
